Oddly, I didn’t associate the texture of these sweets with gelatine. They weren’t as bouncy and chewy as British gelatine sweets, and I’m wondering if they contained a non-animal-based gelling agent. They tasted mostly of sugar, and had a very thin, crisp skin, a bit like when you leave a marshmallow sitting around for a while and it starts to dry out.

You’re no doubt clamouring to eat them now – who wouldn’t be after that sales pitch? Don’t worry about saving any for me, though. Really.